Stacia Profile - (13844874)

cook's profile


Home Town:
Living In: Union City, California, USA
Member Since: Oct. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian
Hobbies: Photography
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At Bay Meadows
About this Cook
I'm pretty new to the whole cooking thing as eggs, toast, overcooked meat, and possible flames were my "specialties" (if you will) up until recently. I hang out at the race track quite a bit and grew accustomed to the "delicacies" of hot dogs and bad my standards dropped quite a bit over the years. Then I turned 180 degrees and started eating out a lot and enjoying nicer meals, but that's way too now I'm trying to figure out how to make my own cooking taste as good (or better) than what I can get in the restaurant. I joined this site so I could learn some basics of cooking (what pairs well, timing, etc...) and also get some great ideas and insights on how to customize recipes. So far, so good!
My favorite things to cook
I haven't had too many success stories yet, but I'm getting pretty good with baked or sauteed chicken as well as baked sole.
My favorite family cooking traditions
Lots of Polish foods like pierogi, sausage, guampki and also our own take on the Sunday Chicken dish. Mom is also excellent with homemade chicken soup. Then when I visit the family in Nebraska, it's anyting and everything that can be fried, chicken fried, or deep fried.
My cooking triumphs
I did great with the Chicken Breasts with Balsamic Vinegar and Garlic recipe and also the Baked Garlic Parmesan chicken. Nothing more to mention.....yet. I guess I could count the time I accidentally got a top sirloin caught on fire, salvaged it, and it actually tasted excellent, as a triumph. one wants to waste a good cut of meat.
My cooking tragedies
I tried to do a sauteed shrimp dish with a butter, garlic and wine sauce, and it tasted so bad I threw it out and got a pizza.
Recipe Reviews 6 reviews
Low Carb Cauliflower Leek Soup
For my first time making soup (other than Top Ramen of course), this turned out fantastic. I halved the recipe to reduce to 6 servings, and based on the feedback of others, I made a few changes. I roasted the cauliflower and garlic just enough to brown them before adding them to the pot. I also minced a shallot and sauteed it with the leeks, garlic, and cauliflower. For the broth, I used the full recommended amount of broth (4 cups for the halved recipe), but I used half vegetable and half chicken, both with lower than normal sodium. Once the broth was in, I also added one peeled and cubed potato. Beyond the basic seasoning, I also added cayenne pepper, garlic powder, cumin, and a small amount of general Italian seasoning mix. The cumin went well with the roasted cauliflower and garlic, and while I may have added a wee bit too much cayenne, the soup was definitely not bland and I will make it again. It's also very filling, and a little bit of it goes a long way.

4 users found this review helpful
Reviewed On: Jan. 23, 2011
Orange Cream Fudge
My first adventure in fudge and this was great! Tastes like orange creamsicle / sherbert. I followed the instructions exactly EXCEPT for using confectioners sugar as one review had suggested (thanks!). Came out great, only took about 1.5 hours in the fridge to set, and it also looks cool.

4 users found this review helpful
Reviewed On: Dec. 25, 2010
Brussels Sprouts in Mustard Sauce
Per some earlier reviews, I wish I would have cut back on the cornstarch as it was way too much. If I cook this again, I'll also leave out the lemon juice and be sure to use a creamier, less coarse dijon mustard.

1 user found this review helpful
Reviewed On: Dec. 25, 2010

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